There is just something about dark chocolate and coconut….yum. Well thankfully “Keto” Mounds Bars are really easy to make. There are not quite as soft and moist, but they are still yummy!

Remember you can use either stevia or truvia – whatever is your preference. The Ghiradelli chocolate has a higher fat ratio, so that may be helpful in some recipes – although this recipe is almost ALL FAT!

Put the coconut, coconut oil and vanilla in a food processor until well mixed/ground:

Then press into a small pan/container – the one shown is about a 6 x 4 :

Next, mix up the dark chocolate topping using cocoa, truvia/stevia, coconut oil and a pinch of salt:

And pour it on and over…

Cover and place in the fridge until they harden, then take them out, pile in a mound….

Mounds of Keto Joy! 😉

Oh My!

You know those amazingly delicious coconut, caramel, and chocolate Samoa Girl Scout cookies that you can only get once a year? Well now you can “drink” one any time you would like!

I have wanted to write this post for over a month but just have not had time. But my girls and I have had time to drink one of these probably at least 5 out of 7 days a week!

This is actually a “Trim Healthy Mama” recipe posted on a blog called Gwen’ s Nest – and it is soooooo good! I just “fattened” it up for Autumn and now we all enjoy it together!

I will post the basic recipe under the “Recipes” tab – but note – there are so many variations you can make with this. We have done Mint Chocolate Chip, Cherry Chocolate Chip, Strawberry, ” Snickers”- the flavors are really limitless – be creative!

A note on the unsweetened coconut: You could use it plain out of the bag, however I do toast and “sweeten” it to give it a really yummy flavor. I just make up a big batch at a time and then store it so I have it on hand when I make the shakes. This step only takes just a couple minutes.

First, I place a small amount of stevia in my hands – and again – you only need a small amount – stevia extract is powerfully sweet stuff – you can go from yum to yuck if you use too much! I then rub the coconut through my hands to kind of coat the coconut in “sweetness”. I then sprinkle a pinch of salt over the coconut and runs it though my hands again. (You will find the key to getting things the perfect sweetness when making keto dessert recipes – and any low-carb recipes as well- is a balance between a pinch of salt and a pinch of stevia):

I then place it in the oven around 250-300 degrees and “toast it” – checking it about every 10 minutes or so and turning it with a spoon. It really does not take too long. Once it is cool, I place it in a storage container so it’s on hand whenever I need it – which is often daily with these shakes!

Now, back to the shake:

Place cottage cheese ( If you don’t like cottage cheese – don’t worry – you don’t taste it!), cream, sweetener and caramel extract, and a pinch of salt the in blender – blend for just a bit:

If you have read my previous shake post on making shakes – you might remember that I said – it isn’t going to look like much — but just wait!:Take your frozen coconut milk ice cubes